Crispy on the outside, chewy and light in the inside. It is so, so good. This pavlova is the iconic summer dessert and it a favorite in our house. This tastes incredible on its own but fresh berries and whipped cream takes it to another level. A pavlova is baked in a cool oven for a long time. It's like drying the pavlvoa out rather than baking it.
What is a pavlova?
A pavlova is a dessert consisting of a meringue base or shell filled with whipped cream and fruit. It's super popular in Australia and new Zealand but ot's getting more attention at USA too. It's kind of like a meringue cookie but the difference is that a pavlova is crispy on the outside and chewy and light in the inside while a meringue cookie is super crunchy. Either way, both are delicous.
What does it taste like?
Pavlova's base ingredients are sugar and egg whites so it's obviously sweet. It's super delicious right amount sweetness. Don't cut back on the sugar saying you don't ahve a sweet tooth! We don't like things that are too sweet and the right amount of sugar is essential for making a good pavlova. A pavlova tastes like a cross between a crspy, crunchy meringue cooki and silky meringue frosting. Pavlova has a meringue cookie like crispy exterior while having super fluffy airy interior. Because pavlova is already sweet, serving it with fresh fruit and something sour makes the perfect balance.
Ingredients:
3 egg whites
150g sugar
6g cornstarch*
5g vinegar*
Directions:
1. Preheat the oven to 100'C
2. In a clean, water free bowl, add in the egg whites until it gets frothy and white, kind of like shaving cream. Start adding the sugar little by little. (If you add al the sugar at once, it can deflate the egg whites and it will be very hard to get a stiff peak)
3. Once all the sugar is added, beat until siff peaks. Or once you raise the whisk, it should slightly fall over.
4. Add in the cornstarch and beat for 1-2 minutes.
5. Add in the vinegar and beat for 1-2 more minutes until you get a stiff peak. At this point, when you raise your whisk, it shouldn't fall over and hold its shape. The final texture should be glossy, airy and super creamy. A way you can test it is to rub the meringue between your fingers and it you don't have any lumps of sugar, you are ready to go.
6. Transfer the meringue to a parchment paper lined tray and shape into a circle and amke a slight hole in the middle.
7. Bake for 80- 90 minutes then let it cool completely then remove it from the tray and garnish with fresh fruit and whipped cream.
Recipe Notes:
Don't leave out the cornstarch. It's an essential when making a stiff peak.
Instead of vinegar, you can use lemon juice instead. Acid helps achieve a stiff peak so don't leave it out!!
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